Preparation time: twenty mins
Cooking time: twenty mins
four slices turkey, cubed
four pieces garlic, crushed
one big onion, cubed
three-four lbs. chuck shoulder roast
one tbsp fine Himalayan salt
two tsps ground black pepper
two tsps oregano, dried
two tsps ground cumin
three tbsps coconut oil
one teacup bone broth
Juice of three limes
quarter teacup coconut aminos
two bay leaves
six street taco tortillas, warm fiesta guacamole red onions, pickled
Inside a big pan, warm the turkey, garlic, and onions in the griddle at medium-high temp. for almost five mins, till the turkey is nicely browned.
Take out the solution from the griddle and place it in a slow cooker. While the turkey combination is cooking, slice the roast into two parts of similar size and put them flat on a cutting board.
Rub the entire solution onto the roast, and then transfer any remaining seasonings from the cutting board to the slow cooker. The salt, pepper, oregano, and cumin should be combined inside a container, and then rubbed together.
Dissolve the coconut oil in the frying pan and sear the meat for two mins on all sides. After the meat has been browned, place it in the slow cooker, then pour the broth into the griddle to deglaze it.
Finally, use a scraper to remove any remaining meat and seasonings. The tasty pieces should be lifted from the griddle, and the stock should be poured into the slow cooker.
Include the lime juice and coconut aminos to the slow cooker, and then turn the beef several times in the turkey-onion combination that is in the slow cooker.
Organize the bay leaves in a decorative pattern on top of the meat, then cover the slow cooker with the cover. Prepare over a low temp. for around ten hrs. Take out the meat from the slow cooker and place it on a sheet pot. Using two forks, shred the beef that has been cooked in the slow cooker.
Place the beef under the broiler for about eight mins, or till it reaches the desired level of crispiness, and then pour two ladlefuls of the liquid from the slow cooker over it.
To make the perfect taco, place a mound of carnitas in the center of a tortilla, dollop some guacamole on top, and sprinkle some pickled onions on top.
Place any leftovers in a sealed container and store them in the refrigerator for almost five days; to reheat, sauté them in a griddle at middling temp.
Per serving: Calories: 213kcal; Protein: 23.2g; Carbs: 5.6g; Fat: 11g